Roasted Butternut Squash Soup

5 from 207 votes

Roasted Butternut Squash Soup

This roasted butternut squash soup is healthy, vegan, and comforting! The coconut milk adds an additional depth of flavor and creaminess.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 329kcal

Author Yumna Jawad

Equipment

Ingredients

1 large butternut squash peeled, seeded and cut into chunks
2 tablespoons olive oil divided
½ teaspoon salt plus more to taste
¼ teaspoon black pepper plus more to taste
½ teaspoon cinnamon
½ teaspoon ginger
1 onion chopped
2 garlic cloves minced
4 cups low sodium vegetable broth
½ cup coconut milk plus more for serving
½ cup roasted pumpkin seeds for serving

Instructions

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Place the butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, cinnamon and ginger. Toss to combine. Bake for 40 minutes, flipping halfway through, until the butternut squash is knife tender and golden.
While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large pot. Add the onions and season with salt and pepper. Cook the onions for 5-7 minutes, until they soften and become translucent. Then add the garlic, and cook for 1 more minute, until fragrant. Add the vegetable broth, bring to a boil and then reduce the heat to simmer while the butternut squash is roasting.
When the butternut squash is done, transfer it to the pot, remove from heat and use an immersion blender to blend the soup until completely smooth. Stir in the coconut milk. Serve with a drizzle of coconut milk and pumpkin seeds.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, or up to 3 months frozen.

Make Ahead: You can roast the butternut squash 3 days ahead of time or even 3 months ahead of time. When ready to use, just add them to the pot along with the vegetable broth, bring to a boil and cook as usual.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of coconut milk, you can use any other unsweetened milk of your choice, plant-based or regular
Add maple syrup for a slightly sweet addition.

Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover.

Nutrition